The New Jersey Classic I Can't Stop Eating

Von Sip and Feast · 60 Min.

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Zubereitung

1. Preheat the oven to 450°F.
2. Pat the chicken dry, season all sides with salt and pepper. Heat the olive oil in a large pan over medium heat. Sear the thighs skin side down and the legs for 6 to 8 minutes until well browned. Turn and cook 5 minutes more. Pour in a quarter cup of red wine vinegar, then take the pan off the heat.
3. Blend all the paste ingredients in a food processor until thick. If too thick, add 1 tablespoon more olive oil; if too thin, add more grated cheese. It should cling to the chicken.
4. Spread the paste over each piece. Roast until the thighs reach an internal temperature of at least 185°F, about 15 to 20 minutes.
5. Move the chicken to a platter. Pour off the oil and fat, keeping the browned bits in the pan, and set the pan over a burner. Add the remaining vinegar and the stock and bring to a boil. Scrape the bottom of the pan with a wooden spoon and boil until the sauce is reduced by half.
6. Take the pan off the heat and whisk in the cold butter one cube at a time.
7. Pour the sauce over and around the chicken, top with parsley, and serve.

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